Mashed Potato-Stuffed Meatloaf Cups

Instructions

• Preheat the oven to 350˚F (180˚C). Grease 10 cups of a 12-cup muffin tin with nonstick spray.
• Place the potatoes into a large bowl. Add the butter, salt, pepper, Parmesan, and a splash of milk. Mash, gradually adding more milk as needed until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing together the ketchup, brown sugar, onion powder, mustard powder, and paprika in a medium bowl. Reserve half in a separate bowl to glaze once cooked.
• Make the meatloaf: Heat the oil in a large skillet over medium heat, then add the onions and garlic. Cook until the onions are translucent and fragrant. Transfer to a bowl and let cool.
• In a large bowl, combine the ground beef, salt, pepper, Worcestershire sauce, Parmesan, parsley, cooled onions and garlic, egg, bread crumbs and milk. Mix until combined.
• Using a spoon or ice cream scoop, scoop the meat mixture into the prepared muffin cups.
• Using your fingers, spread the meat against the sides of the cups and away from the center to create divots. Fill the divots with a small spoonful of the mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the glaze on top of the meatloaf cups.
• Bake for 25 minutes, brushing with more of the glaze halfway through. Remove from the oven and brush with the remaining glaze that has not been used on the raw meatloaves.
• Enjoy!